“Methi~Aloo Parathas / Fenugreek Leaves~Potato Parathas” … Methi, Mooli, Aloo parathas are the three most sought after famous parathas in Mumbai prepared almost in every home. This is my simple upwas lunch of the day which I am going to relish with plain homemade curds ... the small two parathas on the top you see are for ... Kakmammaka ani pilluka / chimni (Crow and Birds) who are my regular visitors for years now ... Yummilicious Parathas ...
** Though fresh methi /fenugreek leaves are available all through the year, it is more so in winter and it is a joy to include them in the daily diet in different ways. I have written so much about the importance of methi leaves that I have nothing left to pen down anymore without repeating myself. So for all those of you who are interested to read about the same, just use the search option for “Methi Leaves” and you will find plenty of posts where in lots of info are available. Loads of fresh Methi Leaves are available in the Market now, so I am making the best use of it with as many dishes as possible to reap in health benefits and what are you all waiting for??? Go ahead and try them today when they are available in plenty.
** Today is upwas/fasting day for me, but roti consumption is allowed in my community, as it is wheat based. Only rice and rice based products are not consumed by Konkani Saraswats when observing a fast. So also is non-veg and onion-garlic, well I just follow what was followed down by generations in my family and don’t bother with the questions like what and why?? For me at times belief in our ancestors rises above my doubts. I am sure there were scientific reasons too for this type of decision which unfortunately they were not able to express. So let us leave it at that and enjoy this parathas that taste simply awesome and yes off course you can relish them any day for sure, fasting or no fasting. Todays parathas are with inclusion of both methi leaves and potatoes. Try this, it is spicy, soft and delicious and we loved relishing it with simple plain curds and a dash of pickle.
** Here is the simple method of preparing “Methi~Aloo Parathas / Fenugreek Leaves~Potato Parathas” … My Style ….
** For the Potatoes : Wash 2 large or 3 medium sized potatoes well, scrubbing off all dirt on the skin portion. Put them in a pressure cooker pan with enough water to soak the potatoes to ¾ level and pressure cook on medium heat for 3-4 whistles or till cooked well as per your own judgement. Leave aside to completely cool before opening the lid, once able to do so open and allow the potatoes to cool. When enough warm to handle peel off the skin and mash the potatoes well. There should be no lumps at all.
** For Methi Leaves : Choose fresh green tender methi leaves always for preparing any dishes. Pick and clean the methi / fenugreek leaves, discarding the stems. We need to add only the leaves for preparing of parathas. Wash well and strain off excess water and chop them finely. Squeeze out as much water as possible and keep it ready aside.
** Note: You can apply a little bit of salt to the methi leaves and rub it all over and leave aside for 10-20 minutes and then squeeze of the water from methi leaves properly, wash and keep this aside ready too. This above step is carried out to remove the bitterness from fresh methi leaves. I personally do not follow the salt method, and prepare them as mentioned above. I strongly believe that it should be consumed as it is for its awesome health properties. You may choose any method.
** Take a large bowl, add in the mashed potatoes and the finely chopped methi leaves. Add in 6-8 finely chopped less spicy green chillies, salt to taste, pinch of haldi / turmeric powder, ½ tsp of ajwain / oavam, ½ tsp hing / asafoetida powder, 1 large tblsp of refined oil. Mix all loosely and then add in about 3 cups of wheat flour. Now mix the ingredients with fingers to a crumble texture. Now keep sprinkling some water and knead the mixture into tight dough. Cover the dough with a wet cloth and keep it in a bowl covered aside for at least 20-25 minutes.
** Remove the dough and knead it again. Divide the dough into equal portions, say each about the size of a small orange. Roll into into smooth balls and keep them all ready aside. Roll the prepared balls in wheat flour, seeing to it that it is fully dusted with flour on all sides and roll it out into a thick round shaped paratha with the help of a rolling pin / lattoni in konkani. You can dust in more wheat flour as you roll the ball if you find it difficult to roll the roti. You will get a round roti / paratha of about 8 inches in diameter. Keep the rolled parathas slightly thicker than normal roti.
** For Frying the Parathas : Heat a tava on high, when hot, lower the heat to medium, spread some oil on the tava and gently place the rolled paratha. There should be no creases. Apply oil on the top surface and spread it with the back of the spoon. When Paratha gets cooked on bottom side, ie you will be able to see some bubbles on the top, then flip over the roti with help of flat spatula and cook the top side too till you get brown spotted crispy paratha. Remove and keep it aside. Repeat the procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner.
** “Methi~Aloo Parathas / Fenugreek Leaves~Potato Parathas” are done and ready to be served. Always serve them hot whenever possible with any side dish curry or bhaji of your choice. It always tastes the best when served hot from tava. This parathas is spicy enough and does not actually need any accompaniment dish as such as goes well with plain curds or raita too. Being a upwas/fasting day, I served it with simple plain curds with a dash of pickle for extra taste satisfaction and it tasted simply awesome.
** You can also relish this paratha with only chutney or pickle too. A very good paratha to be carried while you are travel and need in between food / tiffin to be carried. However, If travelling for more than 6 hours I would not recommend relishing this parathas as there is inclusion of potatoes to the same which somewhat gets fermented after about 8 hours or time and is definitely not recommended for consumption. However, if you are travelling by AC (or have air conditioned facility wherever you are travelling to, then the same can be carried on and will remain good for about 12 hours.
** Do try out various types of “Roti or Parathas” included in the Blog and enjoy with your family and friends. All you need to do is use the search option for the same and you will find a list of the same. However, for the sake of easy access, I am sharing in a common link below, which can be used too if need be …
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